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Shiitake mushroom crab-taste sauce and making method thereof

A technology for shiitake mushroom and crab flavor is applied in the field of shiitake mushroom and crab flavor sauce and its preparation, which can solve the problems of inconvenient processing, inconvenient use and the like, and achieve the effects of distinct grains, simple preparation method and easy-to-obtain materials.

Inactive Publication Date: 2017-09-19
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its inconvenient processing, it is inconvenient to use. Therefore, its industrialization into ready-made processed food has broad market prospects.

Method used

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  • Shiitake mushroom crab-taste sauce and making method thereof
  • Shiitake mushroom crab-taste sauce and making method thereof
  • Shiitake mushroom crab-taste sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1 Experimental materials

[0027] 1.1 Raw materials

[0028] Table 2-1 Test material table

[0029]

[0030] 1.2 Instruments and equipment

[0031] Table 2-2 Test instrument list

[0032]

[0033] 2 Experimental methods

[0034] 2.1 Process flow

[0035] Hairy crab pretreatment → spare

[0036] Shiitake → Wash → Rehydrate → Standby

[0037] Crab yellow, crabmeat and crab paste, shiitake mushrooms, tempeh, chili and other raw materials → frying → filling → sterilization → finished product

[0038] 2.2 Operating points

[0039] (1) Preparation of air-dried crab yellow, crab meat and crab paste: the ratio of raw crabs to crab yellow and crab paste is 35%, of which crab yellow (crab paste) accounts for 5%, and crab meat accounts for 30%. Place it flat in the oven tray, set the temperature of the electric thermostatic drying oven at 60℃, and set the time to ten hours. Check the oven temperature and the drying state of the crab yellow and crab meat every half an hour. After the crab yellow,...

Embodiment 2

[0064] The results and analysis of various experiments in Example 1 above.

[0065] 1. Single factor test results and analysis

[0066] (1) On the premise that the amount of other ingredients remains unchanged, determine the amount of shiitake mushrooms (10%, 15%, 20%, 25%, 30%).

[0067] (2) On the premise that the amount of other ingredients remains unchanged, determine the amount of tempeh (15%, 20%, 25%, 30%, 35%).

[0068] (3) On the premise that the amounts of other ingredients remain unchanged, determine the amount of crab meat as (10%, 15%, 20%, 25%, 30%).

[0069] (4) On the premise that the amounts of other ingredients remain unchanged, determine the amount of pepper (1%, 3%, 5%, 7%, 9%).

[0070] 1.1 Determination of Shiitake

[0071] Keep the amount of other ingredients unchanged, and change the amount of shiitake mushrooms. The results are shown in Table 3-1-1, 3-1-2

[0072] Table 3-1-1 Mushroom single factor

[0073]

[0074] Table 3-1-2 Mushroom single factor

[0075]

[0076...

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PUM

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Abstract

The invention discloses shiitake mushroom crab-taste sauce and a making method thereof. The shiitake mushroom crab-taste sauce consists of the following main material components in parts by weight: 15-30 parts of crabs, 15-30 parts of shiitake mushroom, 20-30 parts of fermented soybeans and 3-7 parts of chilies, and auxiliary material components in parts by weight: 10-15 parts of peanuts, 10-20 parts of thick broad-bean sauce, 3-6 parts of ginger, 3-6 parts of white sugar, 3-5 parts of aginomoto, 0.5-2 parts of Chinese prickly ash and 50-70 parts of edible oil, wherein the shiitake mushroom is dried shiitake mushroom; and the crabs are crab cream, crab meat and crab sauce dried in air. As the shiitake mushroom and the crabs are adopted as main raw materials sufficiently, the sauce is thick and unique in fragrance and has rich and high-quality proteins, and both characteristics of nutrition values and health effects are ensured; and due to addition of the fermented soybeans and other auxiliary materials, the sauce is thick in fermented soybean fragrance, clear in granule, bright in color of black, brown and red, salty and slightly spicy, high in nutrition value, thick in fragrance, good in taste, simple in making method, easy in material obtaining and applicable to common people.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a mushroom and crab flavor sauce and a preparation method thereof. Background technique [0002] Eriocheir sinensis (scientific name Chinese mitten crab): It is a crustacean, taxonomically belongs to the arthropod phylum, Crustacea, and Crabidae. It reproduces in sea water and grows in fresh water. It likes to burrow and live. It often hides on the banks of rivers, lakes and ponds, or hides in gravel or aquatic grass. The taste of river crab is extremely delicious and is loved by the public. The Chinese people have a long history of eating crabs, dating back to the time of Emperor Zhou. To this day, in the golden autumn season, holding crabs against wine and enjoying chrysanthemums and reciting poems is still a big enjoyment. It can be seen that crab is recognized as a delicacy in food, and there is a folk saying that "a plate of crab, the top dish". It is not on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L17/40A23L11/00A23L33/00A23L11/50
CPCA23L17/40A23L27/60A23L31/00A23L33/00A23V2002/00A23L11/50A23V2200/30
Inventor 贺菊萍陆涛
Owner XUZHOU UNIV OF TECH
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